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Russian Chicken Noodle Soup [Heenasupp]



2 lbs. large chicken cuts

8 cups water

1 tsp. salt

1 onion

2 tsp. vinegar

2 basil leaves

2 star anise

4 bay leaves

20 pepper kernels

1 handful parsley

¼ cup consommé

6-8 cups water


In a pressure cooker, bring water, salt, onion (cut in half) and vinegar to a boil. Place basil, star anise, bay leaves and pepper kernels in an herb ball strainer. Add the herb strainer and the cleaned chicken cuts to the boiling water. Cook on 10 lbs. pressure for 30 minutes. Bring down the pressure completely before opening. Then skim off the scum and fat. Shred the chicken from the bones if desired. Add in the parsley, consommé and additional water. Bring to a boil for 10 minutes. Just before serving remove the large parsley sprigs and add in the cooked egg noodles.

Serves 6


Egg Noodles

2 cups flour

1 tsp. salt

6 egg yolks

2 eggs


On your countertop make a mound of flour and salt. Make a hole in the center and place in the eggs. Combine with your hands. If it’s to dry, let it rest for 30 minutes. Roll out really thin and cut into thin noodles. Cook for a minute in salted boiling water. Drain and rinse with cold water. Add to the soup.


NOTE

*Soup can be made in a regular pot. Cooking time is around 1 1/2 hours instead of 30 minutes.

*Chicken cuts, means any type of chicken. Whole chicken, legs, breasts or a mix.

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